Carrot and Chickpea Salad with Creamy Tahini Dressing
Recipe type: Salad, Side-dish
Cuisine: Thai, Indian
Prep time: 
Total time: 
Serves: 3 servings
Julienned carrots and chickpeas tossed in a sweet and spicy tahini dressing makes for the perfect side dish or vegetarian salad. This salad is filled to the brim with nutrients and can be prepared in under 15 minutes.
  • 3-3.5 cups of julienned carrots (~4-5 large carrots)
  • ½ cup chickpeas (I used canned, drained & rinsed)
  • 2 tbsp tahini
  • 2 tbsp unsweetened cashew milk
  • 2 tsp honey
  • 1 tsp Sriracha
  • 1 tsp sesame oil
  • ½ tsp freshly grated ginger (or ¼ tsp ground)
  • Dash of salt and pepper
  • Optional topping: sesame seeds
  1. In a medium-sized bowl, whisk dressing ingredients together until well combined. If dressing appears too think, add a little extra cashew milk.
  2. Pour dressing over carrots and mix until incorporated. Add in chickpeas and give the salad a final toss.
  3. Top with sesame seeds (optional) and serve!
Nutrition Information
Serving size: 1 & ¼ cups Calories: 170 Fat: 7 gm Saturated fat: 1 gm Carbohydrates: 22 gm Sugar: 11 gm Sodium: 231 mg Fiber: 5 gm Protein: 5 gm Cholesterol: 0 mg
Recipe by Dishing Out Health at